HVF 56 is characterized by its neutral and clean flavor. The product is highly soluble, allowing it to penetrate deeper into whole muscle; therefore, helping to retain juiciness and to increase yields in finished products while maintaining original appearance. In recent tests conducted by Solae, the injection of 1 percent HVF 56 into pork loins generated a 6 percent yield advantage over the controls which contained injected water, phosphate and salt.

“Because it is classified as a flavor, HVF 56 can be used in addition to other functional ingredients such as isolated soy proteins or functional soy protein concentrates,” said Haar. “Our HVF products can help replace some meat and function as a binder.”

Overall, Solae’s HVF offerings -- HVF 39, HVF 50 and HVF 53 -- can help meat manufacturers to lower production costs and maintain or improve product quality over a wide range of products. HVF 56 is Solae’s latest innovation in this product category. In addition to increasing cooking yield, reducing formula costs, and improving juiciness, Solae’s HVF offerings also increase heat and re-heat tolerance. If you’re a meat manufacturer interested in learning more about HVF 56 or any of Solae’s HVF offerings, call 1-800-325-7108, ext. 3193.

Solae is the world leader in developing innovative soy-based technologies and ingredients for food, meat and nutritional products. Solae provides solutions that deliver a unique combination of functional, nutritional and economical benefits to our customers. Solae’s soy ingredients are enjoyed by consumers around the world in products such as baked goods, beverages, nutrition bars, meats, vegetarian meals and much more. Solae is a recipient of Ethisphere’s 100 “World’s Most Ethical Companies” in 2010. For more information, visit www.Solae.com, or follow the company on Twitter at www.Twitter.com/SolaeLLC or on Facebook at www.Facebook.com/SolaeLLC.